Tea Cakes Lemon Cream

By exdircomp

Ingredients

• Tea Cakes:
• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon lemon juice
• 1 cup flour
• 1/2 teaspoon baking powder
• dash salt
• 1 teaspoon lemon zest
• 1/3 cup milk
• Filling:
• Lemon Curd
• Cream Cheese Topping:
• 4 oz. cream cheese, softened
• 1 teaspoon milk
• 1/2 teaspoon vanilla
• 1 3/4 cups powdered sugar
• Candied lemon slices, for garnish

Preparation

Step 1

Preheat oven to 350º F.

Prepare Tea Cakes:
Cream butter and sugar together in large mixing bowl. Add eggs and lemon juice and beat on high speed for 5 minutes. Slowly mix in flour, baking powder, salt, and lemon zest. Slowly mix in milk on slow speed.

Spray Tea Cake Pan with non-stick cooking spray. Divide batter evenly among all cups in pan. Bake for 18-20 minutes. Cool slightly and remove from pan. Cool completely. Cut off tops of cakes to make a flat bottom when inverted.

Prepare Cream Cheese Topping:
Beat cream cheese, milk, and vanilla on low speed until smooth. Slowly mix in powdered sugar and then beat until slightly fluffy.

Assemble Tea Cakes:
Pipe or spoon about a teaspoon of lemon curd into the well of each tea cake. Pipe cream cheese topping onto the lemon curd. Garnish with candied lemon slice, if desired. Serve within 2 hours.